green chile stew

Re:green chile stew (lleechef)

Sat, 27 Aug 2011 16:10:01 GMT

Next time I'm in NM I will try the green chile stew. Was there in June and had a green chile cheeseburger at Bobcat Bite. Burger heaven. I'm looking forward to trying the stew.

Re:green chile stew (dickestep)

Sat, 27 Aug 2011 15:51:32 GMT

I just have to kick up this thread about one of my al time favorite foods, Green Chile Stew!

RE: green chile stew (dickestep)

Sun, 14 Dec 2008 13:40:23 GMT

Howdy, Rouxdog! Yes, it's me, Dick Estep. I was kidnapped and hope you guys didn't pay the ransom because I escaped. I've been studying on my ongoing quest for The Perfect Green Chile and I'm seriously considering adding nopalitos. I figure you've choused cows through several acres of the critters so I came here for your opinion. Who knows? If we convince the Cajuns they're good to eat the resulting shortage might make your roundups easier. Blackened cactus, anyone?

RE: green chile stew (Rando)

Thu, 18 Oct 2007 17:05:03 GMT

here's a recipe we like:

3 pounds trimmed boneless pork shoulder, cut into 1-inch pieces
All purpose flour
1/2 cup olive oil
3/4 cup chopped onion
4 poblano chilies, chopped
1/4 cup chopped garlic
1 28-ounce can diced tomatoes in juice
2 19-ounce cans enchilada sauce
1 12-ounce bottle amber ale
1 7-ounce can diced green chilies
1 tablespoon ground cumin
1 tablespoon chili powder
Sour cream
Sliced green onions

flour the pork chunks and fry in fat until browned.
then saute the onions and garlic until soft,
add the other peppers and liquids and the meat.
cook for a LONG time.
eat topped with sour cream and green onions and cold beer.
for more heat, add some jalapenos. and we also like tomatillos in this, chopped.

RE: green chile stew (NYNM)

Wed, 08 Aug 2007 12:38:51 GMT

quote:
Originally posted by rouxdog

Mike, Its just about Chile picking time here in New Mexico. Can't wait to get my big burlap sack and roast them on the propane grill, then freeze for our years supply. We occasionally have to supplement. We purchase frozen chopped green if necessary. Pretty good stuff I must say. However, not as delicious as our home prepped fire roasted. Get on the old web order a sack! Also order some Chimayo red chile powder, mexican oregano cumin and maybe a bag of masa harina. Bet you can easily find other necessary items locally. Find some truly "New Mexican" recipes, your ready to create your nostalgic culinary visit to Santa Fe!
Ole Rouxdog

We had some frozen Bueno (brand) green chile (in a small tub) in our fridge from last year and we just defrosted a bit. Still delicious. We can't wait a few more weeks. Now, why can't they ship it to stores in NY????

RE: green chile stew (rouxdog)

Sun, 05 Aug 2007 09:40:16 GMT

Mike, Its just about Chile picking time here in New Mexico. Can't wait to get my big burlap sack and roast them on the propane grill, then freeze for our years supply. We occasionally have to supplement. We purchase frozen chopped green if necessary. Pretty good stuff I must say. However, not as delicious as our home prepped fire roasted. Get on the old web order a sack! Also order some Chimayo red chile powder, mexican oregano cumin and maybe a bag of masa harina. Bet you can easily find other necessary items locally. Find some truly "New Mexican" recipes, your ready to create your nostalgic culinary visit to Santa Fe!
Ole Rouxdog

RE: green chile stew (ncmike1)

Tue, 31 Jul 2007 11:16:17 GMT

I lived in Santa Fe for 20 years. The best green chile stew there can be found at: La Choza on Alarid St.
(God I miss my chile fixes)

RE: green chile stew (rouxdog)

Mon, 02 Apr 2007 17:23:04 GMT

NYNM, I understand what you are saying. Sounds like you get to Albuquerque more often than I. If this gathering happens, I hope so, appears someone in the Albuquerque area needs to step forward and take the lead. I live 150 miles southeast!
Let's not give up.

RE: green chile stew (NYNM)

Sun, 01 Apr 2007 01:01:27 GMT

quote:
Originally posted by rouxdog

NYNM,
Little tardy responding. Count me in as well! Think you're the OFFICIAL organizer of the New Mexico roadfood fest!!
Whip us into shape!
Ole Rouxdog

Ooops...I'm gonna need a lot of help here - I don't actually live in NM! I live in NYC and have a 2nd home in NM. I won't be putting in any serious NM time until August....So, how's about an NM Committee?????

RE: green chile stew (enginecapt)

Sat, 31 Mar 2007 12:54:27 GMT

I might even show up to that one, and I'm a fairly misanthropic anti-social SOB.

RE: green chile stew (xannie_01)

Fri, 30 Mar 2007 23:26:07 GMT

i am in shock.
the hubster is thrilled with the idea of getting together with
roadfooders for a meet eat and greet in new mexico.
38 years of marriage and he still surprises me.
go figure.

RE: green chile stew (rouxdog)

Fri, 30 Mar 2007 23:09:15 GMT

NYNM,
Little tardy responding. Count me in as well! Think you're the OFFICIAL organizer of the New Mexico roadfood fest!!
Whip us into shape!
Ole Rouxdog

RE: green chile stew (Rick F.)

Fri, 30 Mar 2007 22:39:48 GMT

quote:
Originally posted by NYNM
So lets do a RoadFood Meet n Greet in ABQ this summer!!!!

Sounds good to me! I'll be there. So will my brother, I expect, if he's around.

RE: green chile stew (dickestep)

Tue, 27 Mar 2007 08:38:12 GMT

quote:
Originally posted by bill voss

Well, I haven't entered the fray here, as it has been a NM lovefest.
That said, I guess I would differentiate between Green Chile Stew and Chile Verde.
What I've learned in pursuit of this dish is that Tomatillos are a "low country" fruit,
only viable to about 2000 ft. hence, never seen in NM. In Arizona, where I learned to make the dish, they are used for sure.
Here's how I was taught: Take a roasting pan with rack, place Tomatillos in Husk on rack, with water in Pan to steam. Roast at 450-500 til charred.
Take tomatillos, and holding by stem , squish the contents out. I use about 1 pound to 2 pounds of Pork. Add Garlic, Cilantro, Cumin, mexi Oregano, Some Citrus for an acid(I experiment with Lemons, Limes, Grapefruit, Oranges, all wonderful), some sweet, (I prefer honey),
And then either make the Sauce separately, and add lean Pork, or stew the whole shebang with a Shoulder or Butt. Of course I char the peppers; I usually use a variety just for fun.
http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=378

Thanks, Bill. My quest for the perfect batch of Chile Verde has been forty years of trial and error. I've been advocating the use of tomatillos but I've only learned it in the last few years. I appreciate your tip on charring them, and will adjust my own recipe to doing just that.

RE: green chile stew (1bbqboy)

Mon, 26 Mar 2007 19:42:24 GMT

Well, I haven't entered the fray here, as it has been a NM lovefest.
That said, I guess I would differentiate between Green Chile Stew and Chile Verde.
What I've learned in pursuit of this dish is that Tomatillos are a "low country" fruit,
only viable to about 2000 ft. hence, never seen in NM. In Arizona, where I learned to make the dish, they are used for sure.
Here's how I was taught: Take a roasting pan with rack, place Tomatillos in Husk on rack, with water in Pan to steam. Roast at 450-500 til charred.
Take tomatillos, and holding by stem , squish the contents out. I use about 1 pound to 2 pounds of Pork. Add Garlic, Cilantro, Cumin, mexi Oregano, Some Citrus for an acid(I experiment with Lemons, Limes, Grapefruit, Oranges, all wonderful), some sweet, (I prefer honey),
And then either make the Sauce separately, and add lean Pork, or stew the whole shebang with a Shoulder or Butt. Of course I char the peppers; I usually use a variety just for fun.
http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=378

RE: green chile stew (NYNM)

Mon, 26 Mar 2007 16:11:09 GMT

quote:
Originally posted by rouxdog

NYNM.
You and Xannie this summer going to Sadies? I'm still trying to make up with Xannie, but she just want talk with me. I remember when Sadies was in the bowling alley. 20 or so years ago I occasionally took some staff members out for a long lunch at Sadies and rolled a few balls.
Good people, good times!

So lets do a RoadFood Meet n Greet in ABQ this summer!!!!

RE: green chile stew (tamandmik)

Mon, 26 Mar 2007 11:31:38 GMT

quote:
Originally posted by rouxdog

Tam,
We'll be looking forward to a report on your green chile stew experience. I like a little cornbread with it, Nancy prefers tortilla chips. Guess my southern heritage is once again surfacing.
Please go by Bennigans in Cruces, ask to be seated at that Lollar girls table, tip her real good, she's a college student!
Dean Lollar

Well, Dean, we had family in from the northeast, and we gave the recipe a whirl. We used our frozen chiles from last year's harvest. This was supposed to be a superior harvest from 2005. We did not use tomatoes, went with the russets, like you suggested. My grievance was with the chiles themselves: not hot enough! I don't know if we would have been better served to run with this recipe last September prior to freezing the chiles. I wonder if that robbed them of some of their punch. However, I am in the minority, because my wife's family thought they were plenty hot. I guess I've built up a tolerance to the heat. Otherwise, the meal was delicious, and I thank you for taking the time to post the recipe. I think we will attempt this again in September, while the chile is still fresh. We had a few left over from our last bag and had green chile cheeseburgers last night. And again, I have to say the chiles were very mild, especially compared to 2005.

RE: green chile stew (rouxdog)

Mon, 26 Mar 2007 02:21:25 GMT

NYNM.
You and Xannie this summer going to Sadies? I'm still trying to make up with Xannie, but she just want talk with me. I remember when Sadies was in the bowling alley. 20 or so years ago I occasionally took some staff members out for a long lunch at Sadies and rolled a few balls.
Good people, good times!

RE: green chile stew (NYNM)

Sun, 25 Mar 2007 12:22:15 GMT

Roux: Hey, you're normal (for a New Mexican).

Chiles really are slightly addictive - (well "habituating" according to some research):

http://www.fiery-foods.com/dave/addiction.html

Enjoy you're trip and lemme know abiut any new discoveries. Don't forget to go across the street from Leona's to see if the Guy with the Rap about Chile is there. We've mentioned him somewhere on Roadfood. He's a local who brings out all his chiles and lets you taste them and has a very humorous patter about it all. I bought some really good powders from him.

Xannie: Sorry I won't C U this weekend - it's a short trip - but I'm still on for Sadie's this summer

RE: green chile stew (rouxdog)

Sun, 25 Mar 2007 10:55:15 GMT

NYNM, no haven't been to either place. Will put on my "go to" list. You do know that Espanola is where "lowriders" originated I hope.
Last Nov. when up that way, I purchased a ristra in Espanola, CHIMAYO CHILES!I made sure of that!Just now remembered. It hangs in the kitchen, admire it's beauty often. I know I should grind up that sucker and put in the jar, just can't make myself look at the truth. I really do need some help, I think?

RE: green chile stew (NYNM)

Sun, 25 Mar 2007 02:01:19 GMT

Great!!! Have you tried Joann's Rancho de Cascadas in Espanola? They're a funky restaurant for locals - bet they have great green chile stew.
www.joannsranchocasados.com
Also El Paragua in Espanola which is a nice more upscale but still local Mexican/New Mexican place.
http://www.elparagua.com/
We're going to SF this weekend for just 3 days. Need that chile fix!!!

RE: green chile stew (rouxdog)

Sat, 24 Mar 2007 19:08:34 GMT

NYNM, Trip to Chimayo is big time on my radar screen,(Leona's as well as Rancho De Chimayo) in a couple weeks. Heading to Sante Fe for a philanthropic meeting. This country boy will need a little time to clear his head concerning that Sante Fe "thing" you so eloquently expressed earlier. I figure Chimayo is a great place to run to. Was in the village last November, spent way too much money at Ortega Weavers! The reward was our daughter absolutely loves and uses daily the woven wool purse I picked out for her Christmas gift.
I'll get some of those greens if available!
Ole Rouxdog

RE: green chile stew (NYNM)

Sat, 24 Mar 2007 18:16:12 GMT

quote:
Originally posted by rouxdog

Thanks NYNM. I'm gonna follow up on the green. Have a quart jar where I keep my Chimayo dried red treasure. When that sucker gets down to about a quarter of a tank, I refill!
Ole Rouxdog

Lemma know what Leona has to say.

Leona also makes great tamales that they will ship.

Of course you can always make a trip out there...and stop at the Holy Chile stand across the road for more of the red and green stuff!!!

RE: green chile stew (rouxdog)

Sat, 24 Mar 2007 18:03:11 GMT

Thanks NYNM. I'm gonna follow up on the green. Have a quart jar where I keep my Chimayo dried red treasure. When that sucker gets down to about a quarter of a tank, I refill!
Ole Rouxdog

RE: green chile stew (NYNM)

Sat, 24 Mar 2007 10:00:14 GMT

quote:
Originally posted by rouxdog

NYNM,
I'd really like to try some Chimayo green chile. Where might I find it this time of year?

Maybe Leona's in Chimayo can ship some.
http://www.leonasrestaurante.com

Maybe give a call, they'd know how to get some if they don't have it.

And Chimayo chile is delicious.

It is easy to get dried Chmayo in most supermarkets in Santa Fe; they sometimes have it frozen in the freezers, too. The best is called "Autumn Roast"

RE: green chile stew (rouxdog)

Fri, 16 Mar 2007 18:18:50 GMT

D'step, I'll pass your message along to Ms. Lollar at Bennigans in Las Cruces, New Mexico. A bit of encouragement is always a welcomed thing.

RE: green chile stew (dickestep)

Fri, 16 Mar 2007 16:44:55 GMT

quote:
Originally posted by rouxdog

D'step, I'm somewhat related to that Lollar girl at Bennigans in Las Cruces. She's finishing her degree in accounting.
She TRULY ENJOYS working in a restaurant, serving folks. Worked at a cafe here in Carrizozo couple summers ago. Folks still ask "how is your daughter doing in school"?
Thanks for inquiring.

I had the relationship all figured out, Pard. I was giving her a little more publicity. Bennigans may hire her on in their office when she gets that degree.

RE: green chile stew (rouxdog)

Thu, 15 Mar 2007 19:03:20 GMT

D'step, I'm somewhat related to that Lollar girl at Bennigans in Las Cruces. She's finishing her degree in accounting.
She TRULY ENJOYS working in a restaurant, serving folks. Worked at a cafe here in Carrizozo couple summers ago. Folks still ask "how is your daughter doing in school"?
Thanks for inquiring.

RE: green chile stew (dickestep)

Thu, 15 Mar 2007 17:42:49 GMT

quote:
Originally posted by rouxdog

Tam,
Please go by Bennigans in Cruces, ask to be seated at that Lollar girls table, tip her real good, she's a college student!
Dean Lollar

You say that's the Lollar girl at Bennigans in Cruces? I'm sure she is a young Lady deserving of our support, Dean.

RE: green chile stew (rouxdog)

Thu, 15 Mar 2007 17:19:33 GMT

Tam,
We'll be looking forward to a report on your green chile stew experience. I like a little cornbread with it, Nancy prefers tortilla chips. Guess my southern heritage is once again surfacing.
Please go by Bennigans in Cruces, ask to be seated at that Lollar girls table, tip her real good, she's a college student!
Dean Lollar